Pesto Zucchini Roses

These zucchini roses are as easy to make as they are tasty! The puff pastry is cut into strips, layered with a homemade basil pesto, mozzarella cheese and zucchini slices, and rolled into a flower-like spirals. They are great as an appetizer or an afternoon tea snack. To prevent zucchini from making the pastry soggy, you need to draw out its excess moisture before baking. Line a large baking sheet with paper towels, arrange the zucchini slices on top in a single layer, sprinkle with salt, and let them sit for 15 minutes. The salt draws the moisture out of the zucchini, concentrating its flavour as well as preseasoning it. Dry them thoroughly before layering them with the pesto and the puff pastry. If you want to use frozen puff pastry from the store, thaw the puff pastry overnight in the refrigerator. These zucchini roses are best enjoyed fresh and warm. Store any leftover in the fridge for a couple of days.


2 Medium zucchini (about 400 g), sliced lengthwise into 3mm thin slices 1 tsp Fine sea salt 2x275 g Fresh puff pastry sheets 150 g Homemade or storebought basil pesto 16 Fresh mozzarella minis, sliced

Line a large baking sheet with paper towels, arrange the zucchini on top in a single layer, sprinkle with sea salt, and let it sit for 15 minutes. Blot dry with more paper towels.
Grease a muffin tin or use muffin liners. Using a pastry cutter or a sharp knife, slice each sheet of puff pastry rectangle horizontally into 4 strips about 6cm wide and 20cm long. You can cut it into 6 strips to make them smaller.
Spread one strip with about 2 teaspoons of pesto. Arrange zucchini slices, overlapping, along the top long edge of each strip, just slightly overhanging. Top with sliced fresh mozzarella, 2 mozzarella minis for each strip. Fold the bottom dough over the cheese and zucchini.
Starting at one short end, roll up each pastry strip to form a rose. Place, zucchini-side up, in the prepared pan. Repeat with remaining strips, then repeat process with remaining sheet of puff pastry. Chill the roses until cold, 20 to 30 minutes.
Preheat oven to 200C/400F. Bake roses until crisp and golden, 30 minutes. Let cool in tin 5 minutes, then carefully remove with an offset spatula or butter knife. Transfer to a platter and serve warm.

29 comments:

J.P. Alexander 10/7/26 00:58: Gracias por la receta. Te mando un beso y te deseo un buen fin de semana.
Linda's Relaxing Lair 10/7/26 01:18: They look so beautiful!!!
My name is Erika. 10/7/26 01:24: These are so pretty. They'd make great appetizers, and a side with a meal too.
Anonymous 10/7/26 01:40: Creative-Christine cmlk79.blogspot.com
Tom 10/7/26 02:49: ...Angie, you are a culinary artist!
Kathylorraine 10/7/26 03:08: Wow these are sooo beautiful thank you for sharing
Modrina Neba - Blue Sky 10/7/26 05:53: It looks wonderful, it must be something special.
Kiss, Andreja!
Tandy | Lavender and Lime https://tandysinclair.com 10/7/26 05:53: What a great for a brunch table, or lunch box!
Margaret D 10/7/26 07:37: Well Angie, they certainly look pretty and nice too.
Ruby Rose and the Big Little Angels 3 10/7/26 08:04: Those are beautiful, and I am sure they taste scrumptious.
DEZMOND 10/7/26 10:20: They look wundabar!What a lovely idea to turn the recipe which we usually make with apples into a recipe with pesto und zucchinen! I made some sweet red roasted peppers stuffed with rice und chard und smoked tofu for lunchen diesen tag.
David M. Gascoigne, 10/7/26 11:32: Simple ingredients made to look beautiful.
eileeninmd 10/7/26 12:19: Hello Angie,
They look so pretty, I am sure they are delicious too.
Thanks for sharing. Take care, have a great day and a happy weekend!
Lori 10/7/26 12:42: Angie these are gorgeous AND made out of all of my favorite ingredients. Enjoy your weekend.
ellie 10/7/26 13:40: These look so lovely and tastey! Awesome July menu at your foodie blog 💛
judee 10/7/26 16:24: A work of art- looks so pretty and must taste amazing.
Balvinder 10/7/26 16:52: So pretty to eat!
Cocoa and Lavender 10/7/26 17:51: What a beautiful and tasty way to serve zucchini! One of the best places to get all-butter puff pastry here is Trader Joe's -- but it is only sold seasonally (meaning Christmas). Does nobody want to make something this gorgeous in the summer?? (Rant over.) ~ David
DeniseinVA 10/7/26 18:07: I love the look of these Angie, very, very pretty and tasty I'm sure.
DVArtist 10/7/26 19:01: These are beautiful. Like too pretty to eat. LOL
Brian's Home Blog 10/7/26 20:14: Those are absolutely beautiful!
Pattie Tierney 11/7/26 01:24: These are so BEAUTIFUL! I’m sure they’re just as delicious. My mouth is watering looking at these photos.
MELODY JACOB 11/7/26 10:13: These zucchini roses look absolutely spectacular, they would make the most perfect centerpiece for a summer brunch and wedding. Combining basil pesto, melty mozzarella, and flaky puff pastry is already a winning combo, but rolling them up to look like flowers is such a clever, elegant touch. Thank you for sharing.
Bill 11/7/26 12:20: They look like pieces of art.
Grace 11/7/26 13:31: ANGIE: Hermosa propuesta y presentación. Una delicadeza para sorprender en la mesa y deleitarse con rico sabor. Gracias!
Bonito fin de semana!🤗
Maria Grazia Ferrarazzo Maineri 11/7/26 14:40: Such a classy a delicious recipe, Angie! I love it!
Guillaume 11/7/26 18:15: Looks very fancy.
peppylady (Dora) 11/7/26 21:28: Looks pretty fancy.
Lowcarb team member 12/7/26 00:14: They look amazing Angie.

All the best Jan